Introduction

This healthy veggie frittata features all of our favorite spring goodies! Serve it with crusty bread and fresh fruit salad for a filling meal.
This healthy veggie frittata features all of our favorite spring goodies! Serve it with crusty bread and fresh fruit salad for a filling meal.

Directions

2. Wash and trim asparagus and cut into 1-inch long pieces. Blanche asparagus in boiling water for 1-2 minutes and immediately shock in ice water. Drain and dry asparagus, set aside.

3. Clean and slice mushrooms. In a skillet, heat olive oil and saute the mushrooms over medium heat for about ten minutes. While they cook, grate or finely mince the garlic and shallots. Add the garlic and shallots to the mushrooms and continue to cook for about two minutes more. Remove the mushroom mixture from the heat and set aside.

4. Cut the zucchini in half lengthwise and slice into thin, half-moon shapes.

5. In a large bowl, beat together eggs, milk, salt, pepper, nutmeg, and chives. Add asparagus, mushroom mixture, and zucchini.

7. Thinly slice tomatoes and arrange on top of the egg mixture. Sprinkle parmesan cheese over the top and bake in the oven until set, about 30-35 minutes. If desired, place under the broiler for 2-3 minutes to brown the top.

8. Allow the frittata to cool before serving. Frittata can be made ahead and chilled, covered, overnight -- allow to come to room temperature before serving.

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Member Ratings For This Recipe

I made a few changes to make it a bit more healthy for me: Eggbeaters instead of eggs, non-fat milk instead of 1%, low fat parmesan cheese instead of regular and salt substitute in place of salt. It was very good.
- 5/14/08

This is just delicious! When I try a new recipe I usually follow the directions exactly and then make any changes next time. I won't be changing a thing on this one. My husband says "Make sure you keep this recipe!" We had it with some friends and they loved it too and asked for the recipe. Thanks!
- 7/4/09

Excellent! I made it in a round quiche pan. Don't let the amount of veggies scare you. It cooked up beautifully. My son and 88 year old mom ate it and said, "YUM!" Light but filling. Would make it for company!
- 5/29/08

I made no substitutions and it's FANTASTIC. My DH loved it too and took leftovers in his worklunch. Easy to throw together and takes little time. I may add other leftover veggies next time, and there will be a next time!
- 2/12/09

It was really really good. Perfect for this warm day. I had to make a few subs because I didn't have everything. No asparagus, but I had roasted red peppers and brocolli so I add those with the mushrooms and zucs. I used cheddar cheese instead of parm. It was super good. I'll definitely make a
- 5/14/08

I really, really enjoyed this recipe. I used half egg, half egg-white, and it still turned out really nice. I love having a nice serving of veggies in at the beginning of my day! I will definitely be making this again and using different veggies each time.
- 1/7/09

This was a hit at dinner tonight. I added some red pepper & sauteed it with the mushrooms, onions, and zucchini, and then added fresh basil along with the chives. I love the way the parmesan cheese leaves a crisp crust on the top without adding too much fat. Subbed some egg whites, very good!
- 7/22/09

I made some minor adjustments (I didn't have any asparagus). I added BOCA soy crumbles & cottage cheese to the mixture for added protein - then I used a 12 count silicon muffin pan - lightly sprayed for easy release. This is built in portion control. This was REALLY good & easy to clean up.
- 3/5/10

5 stars if the timing/instructions were right. Was in a 2 quart baking dish uncovered for 35 minutes @ 350 then took off cover & broiled for 3 minutes & frittata was still super runny when I tried to slice so I put it back in the oven @ 350 for another 30 min before it stopped being runny
- 9/25/11

This did not go well here. Not sure what was wrong, but the egg would not set in the center. Bummer- because the veggies looked so good! I think if we try again, we might use a 9X13 dish or something rather than a casserole dish
- 7/25/11

Start with the mushrooms since they take the longest. Start the oven preheating just before you add the garlic and shallots to the mushrooms. If you follow the instructions, the vegetables are cooked perfectly. The picture makes it look like there is a crust. There isn't one. Awesome recipe.
- 1/23/16

Too many chunky vegetables for my liking compared to how thick the egg mixture came to be. Flavor was fine, not sure if I will make it again. A lot of work and some expensive produce (especially when not in season) for a ok meal. Nothing I would write home about though. :(
- 3/13/15

This was very good! I used green beans instead of asparagus becuase asparagus is really expensive in our area. After cooking, I divided it into 6 individual serving containers....instant breakfast for six days!
- 9/7/10

I enjoyed this recipe! I added 1 cup of low-fat cheddar cheese to the mix and used 8 eggs instead of 6 (new number of calories per serving = 208). It was delicious and even improved when I ate the extra as leftovers.
- 8/3/10

We cooked it tonight, added chicken, didn't have asparagus, so we subbed extra mushrooms, no fresh Parmesan, so subbed mozzarella. Delicious, loved it, will add more veggies next time, the salsa idea, and muffin tin ideas were GREAT and will try next time!
- 7/1/10

Tried this must the way the recipe read and I have to say I did not care for it. It was just to bland for my taste. I ended up having only one serving and tossing the rest. Everyone else here seemed to love it. So I am wondering what I did wrong?
- 11/7/09

This really sounds wonderful. I will try it with part egg substitute to keep LDL cholesterol down. Need a few things at the store before making it. It would be great for a buffet and company coming. Thanks!!
- 5/24/09

I thought it was very good and my wife thought it was okay, I ended up eating most of it because she isn't much into left-overs. We both felt that the asparagus was a little over powering with the other ingredients.
- 9/23/17